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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

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  • While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the anchovies to melt into the oil completely, 2 to 3 minutes. Add the fennel bulb, zucchini, chile, garlic, fennel pollen or seeds and lemon peel; cook until crisp-tender, 5 to 6 minutes. Stir in the lemon juice and the reserved pasta cooking water. Add the pasta and toss to combine; mix in the basil.

  • Serve the pasta in shallow bowls. Top with lots of fennel fronds, the pecorino-romano and ricotta salata.

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